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4.9 from 8 reviews

Gluten-Free Fresh Strawberry & Rhubarb Crisp

By on (updated Sep 21, 2024) / 42 Comments Jump to Recipe

A sturdy, crunchy streusel topping is the secret to this homemade gluten-free strawberry rhubarb crisp (or crumble). The fruit-to-topping ratio is spot-on, with some of each in every bite. Easy recipe, tested to perfection using just 2 gluten-free flours: sweet rice flour and oat flour.

Add a scoop of homemade fresh ginger ice cream if you want to take this fruit crisp recipe over the top.

a spoon sits in a bowl of strawberry rhubarb crisp topped with gooey melty ice cream
This gluten-free strawberry rhubarb crisp has it all: crunchy streusel, jammy fruit, and melty ice cream

Note from Alanna: I first shared this recipe in 2012, and it quickly became a reader favorite of all my homemade crisps and crumbles and rhubarb recipes! I borrowed the unique mixing method for the crumble from Marion Burros' famous plum crumble, detailed below. The crisp topping stands up beautifully to juicy baked strawberries and rhubarb. Best of all, it only uses 2 gluten-free flours: sweet rice flour and oat flour. I remade and reshot it recently, and I wouldn't change a thing.

I originally paired this crisp with homemade fresh ginger ice cream, which adds a delightful zip. I loved this combination so much that I shared a strawberry rhubarb cobbler with ginger amaranth biscuits in my cookbook.

If you give this fruit crisp recipe a try, I hope it becomes a favorite in your home as well!

For more strawberry love, try this buttery gluten-free strawberry shortcake made with almond flour scones. So dreamy!

The crisp is in a white scalloped baking dish with some of it spooned out
The crunchy caramelized lid of this crisp topping is positively addicting!

In Search of the Best Gluten-Free Strawberry Rhubarb Crisp

Upon tasting strawberry-rhubarb anything, it becomes evident why this fruit and veg duo are a classic pair:

  • Strawberries soften rhubarb's tart edge, and rhubarb adds tangy complexity to the sweet berries.
  • While strawberries cook down into juicy mush, rhubarb holds its shape, giving the compote body.
  • The strawberries' juices help break down the rhubarb into tender goodness, softening any tough fibers.
  • Strawberries add lovely color to rhubarb which can bake up looking drab when the stalks are tinged with green.
a bowl of crisp and ice cream is shown close up and glossy
Strawberries and rhubarb are truly a match made in culinary heaven!

With these odds stacked in my favor, I thought that making a gluten-free strawberry rhubarb crisp worthy of sharing on TBG would be easy. It needed to be gluten-free, not overly sweet, with a well-cooked but thick filling, and with a sturdy topping that lived up to its name.

Instead, it took me six tries to come up with this formula! Strawberries let off a lot of juice when they cook, and many gluten-free crisp toppings tend to disintegrate into a soupy mess in the face of such juicy fruit. I experimented with different methods and ratios, including pre-cooking the fruit to let off some liquid.

I eventually turned to the aforementioned crisp topping made with an unusual mixing method and fortified with egg and leavening. When paired with thinly sliced rhubarb, larger pieces of strawberries, and a bit of cornstarch to thicken the juices, this turned out the best gluten-free strawberry rhubarb crumble I could have hoped for.

ingredients for the crisp are arranged prettily on a gray textured backdrop
INGREDIENTS: fresh strawberries and rhubarb, melted butter, sweet rice flour, oat flour, oats, salt, brown sugar OR coconut sugar, maple sugar OR granulated sugar, cinnamon, baking powder, cornstarch, egg.

Ingredients & Substitution Suggestions

This recipe comes together with a handful of simple ingredients.

Fruit filling

I like using slightly more rhubarb than strawberries here. This ensures a bright, rhubarb-forward flavor with plenty of punch.

  • Rhubarb sliced fairly thinly cooks into tangy, jammy goodness. Look for rhubarb stalks that are about an inch wide and pink or red throughout the stalk. Frozen rhubarb can also be used; just extend the baking time as needed.
  • Strawberries, cut into halves or quarters, condense into a flavorful, chunky compote. You can swap in other berries if you like, such as raspberries. Frozen berries will work; just increase the bake time as needed.
  • Sugar sweetens the filling just enough. I've tested this with light brown sugar, organic granulated sugar, and coconut sugar. All work beautifully!
  • Cornstarch thickens the filling. For corn allergies, try using arrowroot flour or sweet rice flour instead.
  • A pinch of salt sharpens the flavors.

Recipe for fruit crisp topping

This gluten-free crisp topping uses just 2 gluten-free flours – sweet rice and oat flour.

  • Sweet rice flour's sticky, starchy texture helps the crumble clump together. Sub by weight regular white rice flour, or a gluten-free all-purpose blend such as Bob's Red Mill 1 to 1.
  • Oat flour adds earthy flavor and makes the crisp taste like an oatmeal cookie. Be sure to use oat flour that's certified gluten-free! Sub by weight sorghum flour, light buckwheat flour, or ivory teff flour.
  • Oats add chunky goodness, forming nubby clusters and adding heft. Be sure to use oats that are certified gluten-free! Sub by weight quinoa flakes or rice flakes, or try using chopped nuts such as pecans or sliced almonds instead.
  • Sugar sweetens the topping. I've tested this with organic granulated sugar and with maple sugar. The maple sugar adds lovely depth of flavor, while granulated sugar tastes more clean and classic.
  • Egg moistens the dough and makes the topping bake up like a giant oatmeal cookie with crunchy top and chewy underside where it meets the jammy fruit. My egg-free readers can make the topping from my gluten-free rhubarb crisp or almond flour blueberry crisp for an eggless variation.
  • Butter adds richness. Use plant butter for dairy-free, or try melted coconut oil.
  • Salt sharpens the flavor while baking powder adds lift.
  • Cinnamon adds a hint of spice. Feel free to play with other spices such as ginger, cardamom, or nutmeg.

Method: How to Make Gluten-Free Strawberry Rhubarb Crumble

This recipe is easy and foolproof to make with just 15 minutes of active time, plus about 50 minutes to bake. It makes one 10-inch fruit crisp, serving 6-8.

Fruit filling

the leaf has been removed from a stalk of re rhubarb on a blue cutting board
Trim away the rhubarb leaves, which are toxic in large quantities
the rhubarb stalk has been sliced thinly crosswise
Slice the rhubarb stalks crosswise 1/4-inch thick. There's no need to peel the rhubarb; it softens in the oven and adds color.
a strawberry has been hulled with a paring knife
Next, remove the strawberry tops using the tip of a small paring knife.
a strawberry has been cut into quarters
Cut smaller berries in half, and larger ones into quarters.
filling ingredients have been placed in a bowl
Place the prepared fruit in a large bowl.
filling ingredients are about to be mixed in a bowl
Add the cornstarch, brown sugar or coconut sugar (shown here), and pinch of salt.
the fruit has been mixed with the sugar and cornstarch
Toss together until the ingredients are combined.
the fruit mixture has been scraped into a bowl
Scrape the fruit into a 10-inch baking pan such as this ceramic tart pan. A 9-inch baking dish with 2-inch high sides will work too!

Crumble topping

an egg has been cracked into a gray speckled bowl
To make the topping, crack the egg into a small bowl.
the egg has been beaten until foamy
Whisk until smooth and slightly foamy.
the streusel ingredients have been combined in a bowl
In a large bowl, combine the flours, oats, cinnamon, baking powder, sugar or maple sugar (shown here), and salt.
the filling ingredients have been whisked together
Whisk to eradicate any lumps from the oat flour or baking powder.
beaten egg has been added to the bowl
Drizzle the beaten egg over the flour mixture.
the streusel has been rubbed together until clumpy
Rub the mixture with your fingertips to form moist little clumps.
streusel has been sprinkled over the fruit
Sprinkle the mixture evenly over the fruit.
butter has been drizzled over the streusel
Drizzle the butter all over the streusel. I know it's a weird method, but it works magically!
sugar has been sprinkled over the streusel
Sprinkle the streusel with a little more sugar. Demerara sugar works beautifully, but regular granulated sugar is great too!
the crisp has been baked in a scalloped white baking dish
Bake the crisp at 375ºF until the crust is golden and the fruit juices are bubbling thickly, 45-55 minutes.
crisp has been scooped into a bowl and topped with a scoop of ivory-colored ice cream
Serve the crisp warm or at room temperature, preferably with ice cream. My favorites are homemade vanilla ice cream or zippy fresh ginger ice cream.

FAQ

Is fruit crisp gluten-free?

Most fruit crisps use all-purpose wheat flour and are not gluten-free by default. But fruit crisp can easily be made gluten-free by swapping the wheat flour for gluten-free flours.

How long does gluten-free strawberry rhubarb crisp keep for?

Gluten-free strawberry rhubarb crisp will keep, refrigerated, for up to 3 or 4 days, though it's best when eaten shortly after baking.

Can you make gluten-free strawberry rhubarb crisp in advance?

Yes you can! Gluten-free strawberry rhubarb crisp keeps well at room temperature for up to 6 hours after baking, or up to 3 days in the refrigerator. Crisp also freezes well for up to 1 month. Re-warm before serving for best results.

butter is being drizzled over the uncooked crumble topping
Drizzling melted butter over the crisp topping before baking gives it the most magical texture!

Gluten-Free Strawberry Rhubarb Crisp for Everyone

Here are some allergy-friendly adaptations for everyone to enjoy!

Refined Sugar-Free Strawberry Rhubarb Crisp

My original recipe used light brown sugar in the fruit and granulated sugar in the topping. I also tested a version using coconut sugar in the fruit and maple sugar in the topping (both subbed by weight.) I loved both versions, but I had a slight preference for the one made with unrefined sweeteners. The recipe is versatile, so feel free to experiment!

a pan of crisp made with refined sugars is shown overhead
This version uses organic granulated sugar in the fruit and topping. The fruit has a brighter color, the crumble has a finer texture, and the flavors are clean and bright.
a pan of crisp made with unrefined sugars is shown from an angle
This version uses coconut sugar in the fruit and maple sugar in the topping. The crumble has larger clusters, and the flavors are more complex and earthy.

Dairy-Free Strawberry Rhubarb Crisp

Use plant butter in the topping, or try melted coconut oil.

Egg-Free / Vegan Strawberry Rhubarb Crisp

This recipe needs the egg in order to work. Instead, make this filling with 4 teaspoons of cornstarch, and top it with the crisp topping from my gluten-free rhubarb crisp or almond flour blueberry crumble for an egg-free option. Use plant butter in the streusel to make this recipe completely vegan.

Paleo Strawberry Rhubarb Crisp

Make this filling with coconut sugar or maple sugar, 4 teaspoons arrowroot powder, and top it with my paleo almond flour crumble topping.

Low-FODMAP Strawberry Rhubarb Crisp

Use sugar or maple sugar in the fruit and topping and a serving of this will be low-FODMAP. Serve with dairy-free ice cream or low-lactose ice cream.

However you make this recipe, I hope you enjoy it as much in your home as we do in ours!

gooey gluten-free strawberry rhubarb crisp is shown fresh out of the oven with juice dripping down the sides of the white pan
My original photo from 2012!

Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this gluten-free strawberry rhubarb crisp recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.

rhubarb crumble
4.88 from 8 reviews

Gluten-Free Fresh Strawberry & Rhubarb Crisp

Print Recipe Pin Recipe
A sturdy, crunchy streusel topping is the secret to this gluten-free strawberry rhubarb crisp (or crumble). Easy recipe, tested to perfection!
Alanna Taylor-Tobin
Prep Time: 15 minutes
Cook Time: 50 minutes
Total: 1 hour 5 minutes
Servings: 6 to 8 servings

Ingredients

Strawberry-Rhubarb Filling:

  • ⅓ cup (75 g) lightly packed brown sugar (or ½ cup coconut sugar)
  • 2 teaspoons (6 g) cornstarch
  • pinch salt
  • 1 pound trimmed rhubarb, sliced ¼-inch thick (about 4 cups)
  • 12 ounces strawberries, hulled, quartered if large, halved if small (about 3 cups)

Crisp Topping:

  • ½ cup (100 g) organic granulated sugar (or ½ cup + 2 tablespoons maple sugar)
  • ¾ cup (75 g) gluten-free oat flour (such as Bob's Red Mill)
  • ¼ cup (35 g) sweet rice flour (such as Koda Farms Mochiko)
  • ½ cup (50 g) gluten-free old-fashioned rolled oats
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ⅜ teaspoon fine sea salt
  • 1 large egg, beaten well
  • 8 tablespoons unsalted butter, melted
  • 1 teaspoon coarse sugar for sprinkling (such as demerara)

Instructions

  • Position a rack in the center of your oven, and preheat to 375°F. Place a 10-inch round baking pan (or oven-proof skillet) on a rimmed baking sheet lined with parchment paper to catch drips, and set aside.
  • In a medium bowl, whisk together the brown sugar, cornstarch, and salt. Add the rhubarb and strawberries, and gently toss to coat. Spread the fruit in the prepared pan and set aside.
  • In another medium bowl (or the same one, scraped fairly clean), whisk together the granulated sugar, flours, oats, cinnamon, baking powder, and salt. Add the egg and, using your hands, mix thoroughly, squeezing, tossing and pinching handfuls of the mixture, to produce moist little particles. Sprinkle the mixture evenly over the fruit.
  • Use a spoon to drizzle the melted butter evenly all over the topping, and sprinkle evenly with the coarse sugar.
  • Place the crumble in the oven and bake for 45-55 minutes, until the top is deeply golden and the fruit is bubbling thickly. Cool slightly.
  • Serve the crumble warm or at room temperature (preferably with fresh ginger ice cream!).
  • The crumble will keep in the fridge for a few days. Re-warm in a 300º oven before serving.

Video

Notes

Adapted from Marion Burros' Plum Crumble via The Wednesday Chef and Orangette.
Serve this with Fresh Ginger Ice Cream, or add 2 tablespoons minced candied ginger to the fruit and serve the crisp with vanilla ice cream instead.
If gluten isn't an issue for you, you can use all-purpose or whole wheat flour in place of the cornstarch, rice and oat flours. If gluten IS an issue for you or your guests, make sure that your flours and oats are certified gluten-free.
Substitutions (best to sub by weight):
  • In place of brown sugar, sub coconut sugar
  • In place of granulated sugar, sub maple sugar
  • In place of oat flour, sub sorghum flour or teff flour
  • In place of sweet rice flour, sub a GF AP blend such as Bob's Red Mill 1 to 1
Nutritional values are based on one of six servings.

Nutrition

Calories: 414kcalCarbohydrates: 60gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 67mgSodium: 125mgPotassium: 478mgFiber: 4gSugar: 34gVitamin A: 585IUVitamin C: 39.4mgCalcium: 133mgIron: 1.5mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!
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Reader Interactions

Comments

    4.88 from 8 votes (5 ratings without comment)

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  1. Evie says

    I made this crisp for my family for our BBQ today. It was fantastic and i received many compliments on it. It had the perfect balance of sweet and tart. I didn't have an ginger or ginger ice cream on hand but I look forward to trying that next time i make this, and there WILL be a next time. Its also the best crisp topping I've ever made. I plan to hold onto this topping recipe for all of my future crisps. Thank you for sharing this!

    Reply

  2. Alanna says

    Thanks for giving the recipe a go, and thanks for the glowing review! I'm thrilled that you like the crisp topping - let me know what else you use it for. : )

    Ps. I like your blog - so fun!

    Reply

  3. Elisa says

    I made this for my family today. It was wonderful! I did use almond flour instead of oat flour (didn't have any on hand) and I cut down the butter to only 4 tbspns. It was wonderful... and just enough leftovers for me to indulge in tomorrow!! =) Thank you so much!

    Reply

    • Alanna says

      I'm so glad you liked it! Almond flour sounds like a delicious substitute- so good to know it can be used in place of the oat flour. Enjoy the leftovers!

      Reply

  4. vanessa says

    Super yummy! Definitely a keeper.

    I also made this vegan by substituting 1/2 mashed banana for the egg and leaving off the butter drizzled on top. AMAZING!

    Thanks for sharing!

    Reply

    • Alanna says

      That's fantastic - thanks for commenting! I'm impressed that those substitutions worked out! I'd imagine one could also substitute Earth Balance Buttery Spread for the butter, (I'd leave out the salt), or a lesser amount of melted coconut oil (maybe 6 tablespoons).

      Reply

    • Deb Baverstock says

      Oh, I was thinking of the Earth Balance, but forgot about the salt. My son is also dairy free so I have to find lots of substitutions.

      Reply

    • Alanna says

      Let me know if you give the Earth Balance a go.

      Reply

  5. Suzuki says

    It was my first time cooking with rhubarb. So, naturally, I turned to a trusted source. Super good, Alanna. Thanks!

    BTW, I even used less sugar and it turned out perfect for my palate. And since it turns out my husband and son don't like rhubarb, well...

    Reply

    • Alanna says

      Hi Suzuki, Thanks for putting your faith in the Bojon Gourmet - I'm so glad you enjoyed the crumble! Did you decrease the sugar in the filling or the topping?

      Reply

  6. Anonymous says

    I substituted a 1/2 cup coconut flour and 1/2 cup almond flour and used mostly sucanat to sweeten it. Also substituted 1/2 of the butter with coconut oil. Tastes amazing, will be making it many more times this summer!

    Reply

    • Alanna says

      Those sound like killer modifications - I'll have to try 'em next time. Thank you so much for commenting!

      Reply

  7. Dan Eagen says

    This thing is spot on. Simple, easy to follow, and killer taste. The crust is just killer. I'm not much of a gluten free guy, but I'l be making this again for sure. Couldn't find ginger ice cream, so I grated fresh ginger into creme fraiche. The ginger works well with it. Thanks.

    Reply

    • Alanna says

      Hi Dan, So glad you liked it! Fresh ginger creme fraiche sounds awesome. If you don't want to go gluten-free, you can always use all-purpose wheat flour in place of the oat and rice flours. :)

      Reply

  8. Elena Melling Photography says

    This is the best crumble/crisp I've ever made! The egg was the secret! I sub'd brown rice flour and almond meal flour for oat flour.

    Reply

    • Alanna says

      Hi Elena, I'm so glad you liked it! Thanks for sharing your modifications - fantastic to know that brown rice and almond flours work here. :)

      Reply

  9. Vanessa says

    AWESOME DESSERT! I've made this twice and I adapted it to make it vegan. First time I used some mashed ripe banana to replace the egg and subbed melted coconut oil for the butter. It was delicious! Second time, used banana again, but subbed a stick of Earth Balance for the butter. Again, amazing! It was crispy and decadent. Nobody would've guessed it was vegan and gluten free. A HUGE hit at both gatherings. I made it at both places "on site", since it's so easy to put together. I just brought the ingredients for the topping and the mixture to coat the fruit in a couple of ziploc containers, chopped the fruit right before assembling it and baked it while we were having lunch. Both houses smelled INCREDIBLE! Thank you, thank you for helping me get over my fear of rhubarb! I will never avoid those pink stalks at the farmer's market again :-).

    Reply

    • Alanna says

      Yay!! I'm so glad you like the crisp, Vanessa! Thank you so much for sharing your modifications. So great to know that this can so easily be made vegan - fantastic. :)

      Reply

  10. Anonymous says

    PLEASE NOTE: Oats are not gluten free. If you are making this dessert for someone with coeliac disease like me, they will be very ill!!

    Reply

    • Alanna says

      That's incorrect. Oats that are certified GF are GF. Bob's Red Mill makes them, or you can order them here: http://glutenfreeoats.com/

      Reply

      • Heidi says

        The recipe does not state to get GF oats. You mention it for the oat flour, but not the oats. A friend of mine just made this with regular oats and thought it was GF. I have celiac disease and knew better.

        Reply

        • Alanna Taylor-Tobin says

          Thank you for catching my mistake; I'm glad you asked your friend about the oats and didn't get sick! I've updated the recipe to specify GF oats so that that won't happen again.

          Reply

          • Heidi says

            Thanks so much, Alanna!

            I made this the other night, and LOVE it! Now will need to find some ginger ice cream...

            I used a quarter cup sugar for both the filling and the crisp part, as I tend to like things more tart, and then it goes so yummily with vanilla ice cream too.

            I love strawberry rhubarb so very much, and this was much easier than making a pie. :)

          • Alanna Taylor-Tobin says

            Aw I'm so glad you were able to enjoy some of this crisp and that it worked well with less sugar. I'm a pie fan myself (the pie on the cover of my book is actually a GF berry rhubarb pie!) but crisp is so much easier to make and delivers the same fruity goodness. Bojon appétit!

  11. Marcia says

    Thank you very much for the suggestion of pairing ginger ice cream with rhubarb. My guests were dazzled!

    Reply

    • Alanna Taylor-Tobin says

      Aw yeah, I love the fresh, bracing bite that the ginger ice cream brings to this crisp. I'm so glad you all enjoyed it too! What lucky guests to get homemade crisp and ice cream too. I'm coming to your house for dessert! ;)

      Reply

  12. Rachel says

    Oh fabulous, I am excited to try this. Do you think I could use all oat flour rather than part rice?

    Reply

    • Alanna says

      Hi Rachel, You could certainly try! It might be a bit more tender that way, but it will certainly still be delicious. Please let me know if you give it a try!

      Reply

  13. Andrea Dore Matza says

    I have been enjoying your recipes so much, especially since freeing my diet from gluten (and lactose) a few months ago. I can’t wait to be back in Canada to purchase your book (I’m overseas) - and for now, I am going to marry this crisp topping with your blackberry balsamic combination for the fruit part. I also have to say that your photographs, and writing set your website apart. I mean, “the topping stood up to the bubbling fury below with aplomb...” How fantastic is that? Thanks so much for all of your great content!

    Reply

    • Alanna says

      Andrea, your kind words completely made my day! I'm so glad you're enjoying the recipes and writing in this space. Kudos to you for making such a big change in your diet. There are so many great options these days! Let me know how the crisp turns out - it sounds like a delicious melding of recipes!

      Reply

  14. Allison says

    This is a favorite recipe of my family's. Lost count how many times I have made it! Thank you!! Also, here's a fun twist on the recipe that I tried with some inspiration from a recipe from Food 52's site. Instead of strawberries, sub cherries. I up it to a full pound... cause why not?! Add a couple big spoonfuls of dried hibiscus. Then to the topping..add sliced almonds after mixing in the egg. Everything else is the same. We love both versions!

    Reply

    • Alanna says

      That cherry hibiscus variation sounds absolutely superb. Thanks for sharing! I just ate dinner but suddenly I'm hungry again. :D

      Reply

  15. Laurel says

    Just made this with blueberry and nectarine. WONDERFUL!!! Thanks for an easy recipe!

    Reply

    • Alanna says

      That sounds absolutely sublime. So glad you liked the recipe!

      Reply

      • Laurel says

        Just wanted to let you know that I’ve made this more times than I can count - with a variety of fruit combos. Recently I had strawberries, 2 nectarines, a pluot and an Alphonse mango that all needed to be used. Best combo yet!

        Reply

        • Alanna Taylor-Tobin says

          Mmm that sounds delicious! I'm so glad you're loving this formula - it's a favorite of mine too!

          Reply

  16. Julia says

    Hi there!

    I'm so excited to make this for dessert tonight. Rhubarb is my favorite spring ingredient and I've been waiting to make this :) I just realized I don't have sweet rice flour on hand - only brown rice flour. I imagine they are pretty different, and I'm deciding if I should go ahead and leave it out, or use the brown rice flour as a sub. If you happen to see this and have advice, that would be greatly appreciated! Thank you for your amazing recipes :)

    Reply

    • Alanna Taylor-Tobin says

      Hi Julia! Huge rhubarb fan here too, obviously! I'm guessing brown rice flour would work fine here; the crumble might be a little more delicate since the brown rice flour is less sticky than sweet rice. Best to sub by weight if you can. Please let me know if you try it!

      Reply

  17. Alene says

    I finally got rhubarb! Hurrah! If I took out the rice flour, could I add tapioca or something else? Hope you are having a sweet and peaceful Passover. I

    Reply

    • Alanna Taylor-Tobin says

      Yay! Yes, I would add more oat flour and a little tapioca to sub for the 1/4 cup rice flour. The recipe is pretty forgiving thanks to the egg, so just about anything should work. Please let me know if you try it!

      Reply

  18. Mia says

    I made this recipe as written with the exception of using gluten free 1-1 flour. The filling was very good but I think I will add some grated lemon peel next time. I think it will heighten the flavors. The crisp part to me was the let down. I think it needs more oats and less flour. It tasted more like a cobbler to me. I like more cinnamon in it as well but those are just my opinion. All in all, a great recipe that I will keep and tweak just a bit for my taste preference. Thanks for sharing!

    Reply

    • Alanna Taylor-Tobin says

      I'm so glad you like the crisp! I'm never going to argue with adding lemon, more cinnamon, and more oats. Let me know how it goes, and happy baking!

      Reply